It’s now officially fall! As long-time readers of this blog will know, fall is one of my favorite seasons. The foliage is beautiful, it’s not too hot or cold, and it ushers in one of my favorite holidays: Thanksgiving.
However, with all these lovely changes (read: it’s cold enough to start wearing sweaters again) comes cold and flu season. Everyone is going back to school and work and spreading all their germs from summer vacation all over everything. But fear not! If you catch whatever bug is going around, there is an answer to your troubles, and it comes in the form of this delicious broth. They don’t call it Jewish Penicillin for nothing!
When I was younger and I got sick, my favorite food was always Campbell’s chicken noodle soup (with Disney princess-shaped pasta, of course). Despite my mother’s best intentions to make me a far healthier and less additive-rich alternative, I always wanted Campbell’s, because mom’s broth just never tasted chicken-y enough (I have the sodium to thank for that. Oh, and sorry, mom).
After much experimentation, I finally have a chicken broth with a full and buttery chicken flavor! There’s no mistaking it. It might even be better than Campbell’s, and the ingredients list is probably about a quarter of the length. Seriously, what size type did they have to use to fit it all on that can? My version is yummy, all natural, and free of any artificial ingredients. What’s not to love?
You be the judge. Make it and then let me know in the comments what you think. Happy fall, and happy cooking!
Chicken Bone Broth
Time: 3 and 1/2 hours (and overnight, mostly inactive)
- 1 whole chicken and its giblets
- 1 medium-large yellow onion, skin removed and chopped roughly
- an assortment of chicken bones and carcasses, whatever you have on hand is fine
- salt (I use Himalayan pink salt) and pepper
- 1 generous handful of bay leaves
- filtered water
- a large stock pot
Note: This recipe is very economical because it uses products that are usually thrown away (giblets and bones). Also, in addition to the broth you also get all of the meat from the chicken. Let it dry out a little bit and then refrigerate for chicken salad, another dish, or just snacking. The fat can also be saved and used as a substitute for oil or butter when greasing pans, scrambling eggs, or baking.
Put the whole chicken, giblets, bones, and chopped onion in the stockpot. Sprinkle liberally with salt and pepper, add the bay leaves, and enough filtered water to cover everything. Bring to a rolling boil on high heat, then lower to a simmer, cover the pot, and cook for three hours.
Take the pot off the heat. Remove the meat and set aside for later use. Discard the bay leaves, bones, and pieces of onion and strain into mason jars or other lidded containers. Refrigerate for 6-8 hours or overnight to allow the fat to rise to the top and solidify. When ready to use, skim the fat off the top of the broth, heat, and drink, or use as a base for soups and stews. Save the fat in a sealed, refrigerated container and use as needed for baking and cooking.